Clam potato chowder isn’t something I ever thought I’d make. I’m not fond of clams at all. But, you know, I have kids. And they like things. Small Fry, as it turns out, loves clams. Mr. Meaty also loves clam chowder. Tall Fry and I do not love clam chowder. So, this creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.
The secret for Tall Fry and I is to pump up the vegetables and creamy chowder of it all and use the clams as more of a flavoring. So, rather than a traditional clam chowder, I’ve made a clam potato chowder instead.
Clam Potato Chowder
Ingredients
4 slices bacon, chopped fine
2 onions, chopped fine
1/3 cup gluten-free flour
3 cups water
1 quart vegetable broth
2 pounds potatoes, cut into 1/2-inch pieces
1 bay leaf
1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
2 (6.5-ounce) cans clams
1 cup heavy cream
2 tablespoons minced fresh parsley (or 2 teaspoons dried)
salt and pepper
Dutch Oven Method
Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook 5 to 7 minutes.
Stir in flour and cook for about 1 minute.
Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Bring to simmer and cook for about 25 minutes or until potatoes are tender.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley.
Heat through about 1 minute.
Salt and pepper to taste.
Serve.
Instant Pot Method
Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook 5 to 7 minutes.
Stir in flour and cook for about 1 minute.
Add water and broth to instant pot, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Cook on high pressure for 10 minutes, allow pressure to release naturally.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley.
Heat through about 1 minute on saute mode, medium.
Salt and pepper to taste.
Serve.
Clam Potato Chowder
This creamy clam potato chowder is light on clams and heavy on potatoes and bacon. We like potatoes and bacon. Next time I might even add corn.
Ingredients
- 4 slices bacon, chopped fine
- 2 onions, chopped fine
- 1/3 cup gluten-free flour
- 3 cups water
- 1 quart vegetable broth
- 2 pounds potatoes, cut into 1/2-inch pieces
- 1 bay leaf
- 1 teaspoon fresh thyme, minced (or 1/4 teaspoon dried)
- 2 (6.5-ounce) cans clams
- 1 cup heavy cream
- 2 tablespoons minced fresh parsley (or 2 teaspoons dried)
- salt and pepper
Instructions
Dutch Oven Method
Add bacon to Dutch oven over medium heat. Cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook 5 to 7 minutes.
Stir in flour and cook for about 1 minute.
Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Bring to simmer and cook for about 25 minutes or until potatoes are tender.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley.
Heat through about 1 minute.
Salt and pepper to taste.
Serve.
Instant Pot Method
Use saute mode on medium. Add bacon, cook until crisp, 5 to 7 minutes. Set aside, leaving grease in oven.
Add onion and cook 5 to 7 minutes.
Stir in flour and cook for about 1 minute.
Add water and broth to Dutch oven, stir to remove any lumps and scrape up any browned bits.
Add thyme, potatoes and bay leaf.
Cook on high pressure for 10 minutes, allow pressure to release naturally.
Discard bay leaf.
Stir in clams, cream, cooked bacon, and parsley.
Heat through about 1 minute on saute mode, medium.
Salt and pepper to taste.
Serve.
